Winery Cooperativa de BatalhaArqueiros Branco
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Arqueiros Branco from the Winery Cooperativa de Batalha
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Arqueiros Branco of Winery Cooperativa de Batalha in the region of Lisboa is a .
Food and wine pairings with Arqueiros Branco
Pairings that work perfectly with Arqueiros Branco
Original food and wine pairings with Arqueiros Branco
The Arqueiros Branco of Winery Cooperativa de Batalha matches generally quite well with dishes of pasta, pork or shellfish such as recipes of ham lasagness, sloth pork loin or mouclade.
Details and technical informations about Winery Cooperativa de Batalha's Arqueiros Branco.
Discover the grape variety: Fernao Pires
In Portugal, it is one of the most planted white grape varieties, and we have found it to be very similar to the torrontés grown in Spain (Galicia). It can be found in Australia and South Africa, but is almost unknown in France.
Last vintages of this wine
The best vintages of Arqueiros Branco from Winery Cooperativa de Batalha are 0
Informations about the Winery Cooperativa de Batalha
The Winery Cooperativa de Batalha is one of of the world's great estates. It offers 20 wines for sale in the of Lisboa to come and discover on site or to buy online.
The wine region of Lisboa
Lisboa (formerly Estremadura) is a prolific wine region located at the Center of Portugal's Atlantic coast. Despite being one of the country's most productive winemaking areas, its name remains relatively obscure in wine terms, as its wines have traditionally been labeled with the names of the local sub-regions, which include Alenquer, Bucelas and Colares. The region is also home to Portugal's capital, Lisbon. The region fell under the VR (Vinho Regional) classification until 2008, when the category was renamed IGP (Indicaciones Geográficas Protegidas) to bring it into line with the rest of Europe.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
